Chocolate and Cocoa Recipes 1
FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA
l ½ a pound of Walter Baker & Co.'s Cocoa,
l 1 ½ gallons of water, hot,
l 1 ½ gallons of milk, hot.
This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix
the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and
pour in the cocoa; then cook at least an hour, stirring occasionally.
CRACKED COCOA
To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water; cook slowly
at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very
hot. Do not allow the mixture to boil after milk has been added.
VANILLA CHOCOLATE WITH WHIPPED CREAM
l One cake (½ a pound) of Walter Baker & Co.'s Vanilla
Sweet Chocolate,
l 4 cups of boiling water,
l Pinch of salt,
l 4 cups of hot milk.
This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and
beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and
serve with unsweetened whipped cream. More cooking will improve it.
CHOCOLATE CREAM PIE
Line a pie plate with rich pie crust, putting on an extra edge of crust the same as for custard pie. Fill with the chocolate
filling made after the following recipe. Bake in a hot oven until crust is done; remove, and when cool, cover with a
meringue and brown very slowly in moderate oven.
CHOCOLATE FILLING
l 1 cup of milk,
l Pinch of salt,
l 1 ½ squares of Baker's Chocolate,
l 2 level tablespoonfuls of flour,
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l 2 eggs (yolks),
l 5 tablespoonfuls of sugar (level),
l 1 teaspoonful of vanilla.
Put milk, salt and chocolate in upper part of the double-boiler, and when hot and smooth, stir in the flour, which has been
mixed with enough cold milk to be thin enough to pour into the hot milk. Cook, stirring constantly, until it thickens; then
let it cook eight or ten minutes. Mix the eggs and sugar together and pour the hot mixture over them, stirring well; put back
in double-boiler and cook, stirring constantly one minute. Remove, and when cool add one teaspoonful of vanilla.
MERINGUE
l 2 eggs (whites),
l Pinch of salt,
l 4 level tablespoonfuls of sugar,
l 1 teaspoonful of vanilla.
Add salt to eggs and beat in a large shallow dish with fork or egg-whip until stiff and flaky and dish can be turned upside
down. Beat in the sugar slowly, then the vanilla, and beat until the dish can be turned upside down.
COCOA STICKS
l 6 tablespoonfuls of butter,
l ¾ cup of sugar (scant),
l 1 egg,
l 1 tablespoonful of milk,
l 1 teaspoonful of vanilla or pinch of cinnamon,
l 5 teaspoonfuls of Baker's Cocoa,
l 1/8 teaspoonful of baking powder,
l 1 ¼ to 1 ½ cups of sifted pastry flour.
Cream the butter until soft; add the sugar gradually and beat well; add the beaten egg, milk and vanilla; mix thoroughly.
Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour; stir this into the mixture first, then use
the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers. Set on the ice to
harden. Sprinkle the board with cocoa and a very little sugar. Use small pieces of the dough at a time, toss it over the board
to prevent sticking, roll out thin, cut in strips about one-half inch wide and three inches long. Place closely in pan and bake
in moderately hot oven three or four minutes. Great care should be taken in the baking to prevent burning.
It is advisable to gather the scraps after each rolling, if soft, and set away to harden, for fear of getting in too much cocoa,
thus making them bitter.
The colder and harder the dough is, the better it can be handled; therefore it can be made the day before using.
COCOA FROSTING
l 4 teaspoonfuls of Baker's Cocoa,
l 2 tablespoonfuls of cold water,
l 3 tablespoonfuls of hot water,
l ½ a teaspoonful of vanilla,
l About 1 ¾ cups of confectioners' sugar.
Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one
or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until
smooth and glossy and free from lumps.
If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to
be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a
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little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.
COCOA SAUCE
l 2 tablespoonfuls of butter,
l 1 cup of boiling water,
l 2 tablespoonfuls of flour,
l 4 tablespoonfuls of sugar,
l 4 teaspoonfuls of Baker's Cocoa,
l 1 teaspoonful of vanilla.
Melt the butter in the saucepan; mix the flour and cocoa together and stir into the butter; add gradually the hot water,
stirring and beating each time; cook until it thickens. Just before serving, add the sugar, vanilla and a pinch of salt, if
necessary.
Use more cocoa if liked stronger. This sauce will be found excellent for cottage puddings, Dutch apple cakes, steamed
apple puddings, etc.
COCOA CAKE
l ½ a cup of butter,
l ¾ a cup of milk,
l 1 cup of sugar,
l 6 level tablespoonfuls of Baker's Cocoa,
l 3 eggs,
l 2 level teaspoonfuls of baking powder,
l 1 teaspoonful of vanilla,
l 1 ½ or 2 cups of sifted pastry flour.
Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until very creamy. Sift together
one-half cup of the flour, the cocoa and baking powder; use this flour first, then alternate the milk and remaining flour,
using enough to make mixture stiff enough to drop from the spoon; add vanilla and beat until very smooth; then bake in
loaf in moderately hot oven thirty-five or forty minutes.
Tests for baking cake. It is baked enough when:
1. It shrinks from the pan.
2. Touching it on the top, springs back.
3. No singing sound.
COCOA MERINGUE PUDDING
l 1 cup of milk,
l 2 eggs (yolks),
l 2 tablespoonfuls of flour,
l Pinch of salt,
l 4 teaspoonfuls of Baker's Cocoa,
l 3 tablespoonfuls of sugar,
l ½ a teaspoonful of vanilla.
Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk;
mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of
eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the
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mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to
slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a
meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes,
and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten
warm or cold, but is much better cold. This will serve four persons generously.
CHOCOLATE ALMONDS
Blanch the almonds by pouring boiling water on them, and let them stand two or three minutes. Roast them in oven. Dip
them in the following recipe for chocolate coating, and drop on paraffine paper.
l ½ pound cake of Walter Baker's Vanilla Sweet Chocolate,
l 2 level tablespoonfuls of butter,
l 2 tablespoonfuls of boiling water.
Put chocolate in small saucepan over boiling water and when melted stir in butter and water. Mix well. If found to be too
thick, add more water; if too thin, more chocolate.
HOT CHOCOLATE SAUCE
l 1 cup of boiling water,
l Pinch of salt,
l 1 square of chocolate,
l ½ a cup of sugar.
Cook all together slowly until it is the consistency of maple syrup, or thicker if desired. Just before serving, add one
teaspoonful of vanilla. This will keep indefinitely, and can be reheated.
COCOA SPONGE CAKE
l 4 eggs,
l ¼ a cup of sugar,
l Pinch of salt,
l 4 tablespoonfuls of Baker's Cocoa,
l ½ a cup of sifted pastry flour,
l 1 teaspoonful of vanilla.
Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt
and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in
the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.
Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.
CHOCOLATE FROSTING
l 1 square of Baker's Chocolate,
l Pinch of salt,
l 5 tablespoonfuls of boiling water,
l 1 teaspoonful of vanilla,
l About three cups of sifted confectioners' sugar.
Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very
glossy. Make the frosting stiff enough to spread without using a wet knife. It will keep indefinitely.
CHOCOLATE CAKE, OR DEVIL'S FOOD
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l 5 level tablespoonfuls of butter,
l 1 ¼ cups of sugar,
l 3 ½ squares of Baker's Chocolate, (melted),
l 3 eggs,
l 1 teaspoonful of vanilla,
l ¾ a cup of milk,
l 3 ½ level teaspoonfuls of baking powder,
l 1 ½ cups of sifted pastry flour.
Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the
baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the
mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven. For tests see
Cocoa Cake recipe on page 25.
CHOCOLATE ICE-CREAM
l 1 quart of milk,
l Pinch of salt,
l 3 squares of Baker's Chocolate,
l 3 level tablespoonfuls of flour,
l 1 can of sweetened condensed milk,
l 3 eggs,
l 6 level tablespoonfuls of sugar,
l 3 teaspoonfuls of vanilla.
Put milk, salt and chocolate in double-boiler, and when milk is hot and chocolate has melted, stir in the flour, previously
mixed in a little cold milk. Cook ten minutes, then pour this over the condensed milk, eggs and sugar mixed together; cook
again for four minutes, stirring. Strain, and when cool add vanilla, and freeze.
CHOCOLATE WHIP
l 1 cup of milk,
l 1 ½ squares of Baker's Chocolate,
l Pinch of salt,
l 2 level tablespoonfuls of cornstarch,
l 2 eggs (yolks),
l 6 level tablespoonfuls of sugar,
l 2 teaspoonfuls of vanilla,
l 5 eggs (whites).
Put milk, chocolate and salt in double-boiler; mix cornstarch in a small quantity of cold milk, and stir into the hot milk
when the chocolate has been melted; stir until smooth, then cook twelve minutes. Mix together the yolks of the eggs and
sugar, then pour the hot mixture over it; cook again one or two minutes, stirring. When very cold, just before serving, add
the vanilla and fold in the stiffly beaten whites of the eggs. Pile lightly in a glass dish and serve with lady fingers. A
meringue can be made of the whites of the eggs and sugar, then folded in the chocolate mixture, but it does not stand as
long.
COCOA MARBLE CAKE
l 6 level tablespoonfuls of butter,
l 1 cup of granulated sugar,
l 3 eggs,
l 1 teaspoonful of vanilla,
l ¾ a cup of milk.
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Three level teaspoonfuls of baking powder, about one and three-quarter cups of sifted flour, or flour enough to make
mixture stiff enough to drop from the spoon. Mix in the order given. Reserve one-third of this mixture and add to it four
level tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Bake thirty-five or forty minutes
according to size and shape of pan.
CHOCOLATE MARBLE CAKE
This is the same as the Cocoa Marble Cake. Add to one-third of the mixture one and one-half squares of Baker's Chocolate
in place of the cocoa, and one cup of chopped walnuts to the other part in place of the shredded cocoanut.
CHOCOLATE JELLY
l 1 pint of boiling water,
l 1/3 a package of gelatine,
l 2 pinches of salt,
l 2 level tablespoonfuls of sugar,
l 1 ½ squares of Baker's Chocolate,
l 1 teaspoonful of vanilla.
Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five
minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar
and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.
COTTAGE PUDDING
l 4 level tablespoonfuls of butter,
l 2 eggs,
l 1 cup of sugar,
l ¾ a cup of milk.
Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour or enough to make mixture stiff
enough to drop from the spoon. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. If
the cake springs back after pressing a finger on the top, it shows that it is baked enough. To make a cocoa cottage pudding
add to the above rule six level tablespoonfuls of cocoa. Serve with a vanilla sauce.
VANILLA SAUCE
l 2 level tablespoonfuls of butter,
l 1 cup of boiling water,
l 2 level tablespoonfuls of flour,
l 4 level tablespoonfuls of sugar,
l Pinch of salt,
l 1 teaspoonful of vanilla.
Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well.
Add sugar and milk.
COCOANUT SOUFFLÉ
l 1 cup of milk,
l 1 pinch of salt,
l 3 level tablespoonfuls of flour, softened in a little cold milk.
l 2 level tablespoonfuls of butter,
l 4 level tablespoonfuls of sugar,
l Yolks of 4 eggs,
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l 1 teaspoonful of vanilla,
l 1 cup of shredded cocoanut,
l Whites of 4 eggs.
Heat milk, add salt and flour and cook ten minutes after it has thickened. Mix together, butter, sugar and yolks of eggs.
Pour hot mixture over, stirring well and set aside to cool. Add vanilla and cocoanut. Lastly fold in the stiffly beaten whites
of the eggs. Bake in buttered pan, in moderate oven until firm. Serve hot with Chocolate Sauce.
CHOCOLATE SAUCE
l 2 level tablespoonfuls of butter,
l 1 level tablespoonful of flour,
l Pinch of salt,
l 1 cup of boiling water,
l 1 square of Baker's Chocolate,
l 4 level tablespoonfuls of sugar,
l 1 teaspoonful of vanilla.
Melt butter in saucepan, add dry flour and salt and mix until smooth, then add slowly the hot water, beating well. Add the
square of chocolate and sugar and stir until melted. Add vanilla, just before serving.
COCOA BISCUIT
l 2 cups or 1 pint of sifted flour,
l 3 level teaspoonfuls of baking powder,
l ½ a teaspoonful of salt,
l 2 level tablespoonfuls of sugar,
l 4 level tablespoonfuls of Baker's Cocoa,
l 2 level tablespoonfuls of butter or lard,
l 2/3 a cup of milk or enough to make a firm but not a stiff
dough.
Sift all the dry ingredients together, rub in the butter with the tips of the fingers. Stir in the required amount of milk. Turn
out on slightly floured board, roll or pat out the desired thickness, place close together in pan and bake in very hot oven ten
or fifteen minutes.
COCOA FUDGE
l ½ a cup of milk,
l 3 level tablespoonfuls of butter,
l 2 ½ cups of powdered sugar,
l 6 tablespoonfuls of Baker's Cocoa,
l Pinch of salt,
l 1 teaspoonful of vanilla.
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Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring
occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the
vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares. Great
care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.
Miss M.E. Robinson's Recipes
PLAIN CHOCOLATE
l 1 ounce or square of Baker's Premium Chocolate,
l 3 tablespoonfuls of sugar,
l 1/8 a teaspoonful of salt,
l 1 pint of boiling water,
l 1 pint of milk.
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes,
stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the
milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher
and beat with Dover egg-beater until light and foamy.
COCOA DOUGHNUTS
One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter teaspoonful of salt, one-quarter teaspoonful of
cinnamon extract (Burnett's), two cups of flour, one-quarter cup of Baker's Breakfast Cocoa, two teaspoonfuls of baking
powder. Mix in the order given, sifting the baking powder and cocoa with the flour. Roll to one-third an inch in thickness,
cut and fry.
COCOA SPONGE CAKE
l 3 eggs,
l 1 ½ cups of sugar,
l ½ a cup of cold water,
l 1 teaspoonful of vanilla,
l 1 ¾ cups of flour,
l ¼ a cup of Baker's Cocoa,
l 2 teaspoonfuls of baking powder,
l 1 teaspoonful of cinnamon.
Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking
powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for
twenty-five or thirty minutes.
COCOA MARBLE CAKE
l 1/3 a cup of butter,
l 1 cup of sugar,
l 1 egg,
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l ½ a cup of milk,
l 1 teaspoonful of vanilla,
l 2 cups of flour,
l 2 teaspoonfuls of baking powder,
l 3 tablespoonfuls of Baker's Cocoa.
Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour (in which is mixed the baking powder) and
milk, alternately, until all added. To one-third of the mixture add the cocoa, and drop the white and brown mixture in
spoonfuls into small, deep pans, and bake about forty minutes in moderate oven.
COCOA BUNS
l 2 tablespoonfuls of butter,
l 1/3 a cup of sugar,
l 1 egg,
l ¼ a teaspoonful of salt,
l 1 cup of scalded milk,
l 2 compressed yeast cakes softened in ½ a cup of warm water,
l ¼ a teaspoonful of extract cinnamon,
l ½ a cup of Baker's Breakfast Cocoa,
l 3 ½ to 4 cups of flour.
Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in
thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again.
Roll as at first, using another one-half cup currants, fold, roll and fold again. Place in a bowl which is set in pan of warm
water, let raise forty minutes. Shape, place in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you
take from oven, brush the top with white of one egg beaten with one-half cup confectioners' sugar. Let stand five minutes.
Then they are ready to serve.
MRS. RORER'S CHOCOLATE CAKE
l 2 ounces of chocolate,
l 4 eggs,
l ½ a cup of milk,
l 1 teaspoonful of vanilla,
l ½ a cup of butter,
l 1 ½ cups of sugar,
l 1 heaping teaspoonful of baking powder,
l 1 ¾ cups of flour.
Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the butter to a cream, add the yolks, beat again, then
the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff
froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into wellgreased
cake pan and bake in a moderate oven forty-five minutes.—From Mrs. Rorer's Cook Book.
MRS. LINCOLN'S CHOCOLATE CARAMELS
One cup of molasses, half a cup of sugar, one-quarter of a pound of chocolate cut fine, half a cup of milk, and one heaping
tablespoonful of butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and
as it cools cut in small squares.—From Mrs. Lincoln's Boston Cook Book.
MISS FARMER'S CHOCOLATE NOUGAT CAKE
l ¼ a cup of butter,
l 1 ½ cups of powdered sugar,
l 1 egg,
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l 1 cup of milk,
l 2 cups of bread flour,
l 3 teaspoonfuls of baking powder,
l ½ teaspoonful of vanilla,
l 2 squares of chocolate, melted,
l ½ a cup of powdered sugar,
l 2/3 a cup of almonds blanched and shredded.
Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk,
flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place
on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to
twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with
almonds.—From Boston Cooking School Cook Book—Fannie Merritt Farmer.
MRS. ARMSTRONG'S CHOCOLATE PUDDING
Soften three cups of stale bread in an equal quantity of milk. Melt two squares of Walter Baker & Co.'s Chocolate over hot
water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla. Mix this thoroughly
with the bread and place in well-buttered custard-cups. Steam about half an hour (according to size) and serve in the cups
or turned out on warm plate.—Mrs. Helen Armstrong.
MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. Whip one pint of cream to a froth and put it
in a bowl, which should be placed in a pan of ice water. Put an ounce of Walter Baker & Co.'s Chocolate in a small pan
with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a
gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved. Sprinkle a generous half cupful of
powdered sugar over the cream. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. Line
a quart charlotte mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.
Place the charlotte in a cold place for an hour or more, and at serving time turn out on a flat dish.—Mrs. Helen Armstrong.
CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES
Dissolve in a quart of water three tablespoonfuls of grated chocolate; let come to a boil; simmer ten minutes; add a cup of
sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of
cheese-cloth. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well; add half
a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped
cream.
MRS. BEDFORD'S CHOCOLATE CRULLERS
Cream two tablespoonfuls of butter and one-half of a cupful of sugar; gradually add the beaten yolks of three eggs and one
and one-half cupfuls more of sugar, one cupful of sour milk, one teaspoonful of vanilla, two ounces of chocolate grated
and melted over hot water, one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water, the
whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make a soft dough. Roll out, cut into oblongs;
divide each into three strips, leaving the dough united at one end. Braid loosely, pinch the ends together and cook until
golden-brown in smoking-hot fat.—Mrs. Cornelia C. Bedford.
MRS. BEDFORD'S HOT COCOA SAUCE FOR ICE-CREAM
Boil together one and one-half cupfuls of water and one cupful of sugar for two minutes; add one tablespoonful of
arrowroot dissolved in a little cold water, stir for a moment, then boil until clear. Add two tablespoonfuls of cocoa which
has been dissolved in a little hot water and a tiny pinch of salt and boil three minutes longer. Take from the fire and add
one teaspoonful of vanilla.—Mrs. Cornelia C. Bedford.
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MRS. BEDFORD'S CHOCOLATE MACAROONS
Grate one-quarter of a pound of chocolate and mix one-quarter of a pound of sifted powdered sugar and one-quarter of a
pound of blanched and ground almonds. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick.
Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven. Do not take from the paper until cold;
then brush the under side with cold water, and the paper can be readily stripped off.—Mrs. Cornelia C. Bedford.
MRS. EWING'S CREAMY COCOA
Stir together in a saucepan half a cup of Walter Baker & Co.'s Breakfast Cocoa, half a cup of flour, half a cup of
granulated sugar and half a teaspoonful of salt. Add gradually one quart of boiling water and let the mixture boil five
minutes, stirring it constantly. Remove from the fire, add a quart of boiling milk, and serve. If desired a spoonful of
whipped cream may be put in each cup before filling with the cocoa.
The proportions given will make delicious, creamy cocoa, sufficient to serve twelve persons. The flour should be sifted
before it is measured.—By Mrs. Emma P. Ewing, author of "The Art of Cookery."
MRS. EWING'S CREAMY CHOCOLATE
Mix together half a cup of sifted flour, half a cup of granulated sugar and half a teaspoonful of salt. Put into a saucepan
half a cup of Walter Baker & Co.'s Premium No. 1 Chocolate, finely shaved. Add one quart of boiling water, stir until
dissolved, add the flour, sugar and salt, and boil gently, stirring constantly, five minutes. Then stir in a quart of boiling
milk, and serve with or without whipped cream.—Mrs. Emma P. Ewing, author of "The Art of Cookery."
MRS. HILL'S COCOA FRAPPÉ
Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three
quarts and a half of milk scalded with cinnamon bark; cook for ten minutes. Beat in the beaten whites of two eggs mixed
with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish
with whipped cream.—Janet McKenzie Hill—Ladies' Home Journal.
MRS. HILL'S CHOCOLATE PUFFS
Stir a cupful of flour into a cupful of water and half a cupful of butter, boiling together; remove from fire, beat in an ounce
of melted chocolate, and, one at a time, three large eggs. Shape with forcing bag and rose tube. Bake, cut off the tops and
put into each cake a tablespoonful of strawberry preserves. Cover with whipped cream sweetened and flavored.—Janet
McKenzie Hill—Ladies' Home Journal.
MISS FARMER'S CHOCOLATE CREAM CANDY
l 2 cups of sugar,
l 2/3 a cup of milk,
l 1 tablespoonful of butter,
l 2 squares of chocolate,
l 1 teaspoonful of vanilla.
Put butter into granite saucepan; when melted add sugar and milk. Heat to boiling point; then add chocolate, and stir
constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and
mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly and mark in
squares. Omit vanilla, and add, while cooking, one-fourth of a teaspoonful of cinnamon.—Boston Cooking School Cook
Book—Fannie Merritt Farmer.
MRS. SALZBACHER'S CHOCOLATE HEARTS
Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix
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thoroughly; work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor. If the
paste seems too soft, add more sugar. Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling
the board and paste with granulated sugar instead of flour. Cut with a tiny heart-shaped cake cutter (any other small cake
cutter will do), and place on pans oiled just enough to prevent sticking. Bake in a very moderate oven. When done, they
will feel firm to the touch, a solid crust having formed over the top. They should be very light, and will loosen easily from
the pan after being allowed to stand a moment to cool. The success of these cakes depends upon the oven, which should
not be as cool as for meringue, nor quite so hot as for sponge cake. If properly made, they are very excellent and but little
labor. Use the yolks for chocolate whips.—From "Good Housekeeping."
COCOA CHARLOTTE (Without Cream)
l 1 pint of water,
l Whites of 2 eggs,
l ½ a teaspoonful of vanilla,
l ½ a cup of sugar,
l 2 level tablespoonfuls of cornstarch,
l ½ a teaspoonful of cinnamon,
l 3 tablespoonfuls of cocoa.
Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the
sugar and the cocoa, which have been thoroughly mixed together. Remove from the fire, add the cinnamon and vanilla,
and pour slowly over the stiffly beaten whites of eggs. Pour at once into a pudding mould, and put away in a cold place to
harden. Serve with plain cream.—Mabel Richards Dulon.
CHOCOLATE FUDGE WITH FRUIT
Two cups of sugar, one-half cup of milk, one-half cup of molasses, one-half cup of butter; mix all together and boil seven
minutes; add one-half cup of Baker's Chocolate and boil seven minutes longer. Then add two tablespoonfuls of figs, two
tablespoonfuls of raisins, one-half a cup of English walnuts and one teaspoonful of vanilla.
CHOCOLATE MACAROONS
Stir to a paste whites of seven eggs, three-fourths a pound of sifted sugar, one-half a pound of almonds pounded very fine,
and two ounces of grated Baker's Chocolate. Have ready wafer paper cut round, on which lay pieces of the mixture rolled
to fit the wafer. Press one-half a blanched almond on each macaroon and bake in a moderate oven.
PETITS FOUR
Bake a simple, light sponge cake in a shallow biscuit tin or dripping pan, and when cold turn out on the moulding board
and cut into small dominoes or diamonds. They should be about an inch in depth. Split each one and spread jelly or
frosting between the layers, then ice tops and sides with different tinted icings, pale green flavored with pistachio, pale
pink with rose, yellow with orange, white with almond. Little domino cakes are also pretty. Ice the cakes on top and sides
with white icing, then when hard put on a second layer of chocolate, using Walter Baker & Co.'s Unsweetened Chocolate
and made as for layer cake, dipping the brush in the melted chocolate to make the spots.
Candied violets, bits of citron cut in fancy shapes, candied cherries and angelica may all be utilized in making pretty
designs in decoration.—American Housekeeper.
POTATO CAKE
Two cups of white sugar, one cup of butter, one cup of hot mashed potatoes, one cup of chopped walnuts, half a cup of
sweet milk, two cups of flour, four eggs well beaten, five teaspoonfuls of melted chocolate, one tablespoonful each of
cloves, cinnamon and nutmeg, two teaspoonfuls of baking powder. Bake in layers and use marshmallow filling.
SPANISH CHOCOLATE CAKE
(30 of 57)
Vinnys A1 Store
One cup of sugar, one-half a cup of butter, one-half a cup of sweet milk, three cups of flour, two eggs, one teaspoonful of
soda dissolved in hot water. Put on the stove one cup of milk, one-half a cup of Baker's Chocolate, grated; stir until
dissolved; then stir into it one cup of sugar and the yolk of one egg stirred together; when cool flavor with vanilla. While
this is cooling beat up the first part of the cake and add the chocolate custard. Bake in layers. Ice on top and between the
layers.
PEPPERMINTS, CHOCOLATE MINTS, Etc.
(Uncooked Fondant)
l White of 1 egg,
l 2 tablespoonfuls of cold water,
l Sifted confectioner's sugar,
l ½ teaspoonful of essence of peppermint or a few drops of oil
of peppermint,
l 1 or 2 squares of Baker's Chocolate,
l Green color paste,
l Pink color paste.
Beat the egg on a plate, add the cold water and gradually work in sugar enough to make a firm paste. Divide the sugar
paste into three parts. To one part add the peppermint and a very little of the green color paste. Take the paste from the jar
with a wooden tooth pick, add but a little. Work and knead the mixture until the paste is evenly distributed throughout.
Roll the candy into a sheet one-fourth an inch thick, then cut out into small rounds or other shape with any utensil that is
convenient. Color the second part a very delicate pink, flavor with rose extract and cut out in the same manner as the first.
To the last part add one or two squares of Baker's Chocolate, melted over hot water, and flavor with peppermint. Add also
a little water, as the chocolate will make the mixture thick and crumbly. Begin by adding a tablespoonful of water, then
add more if necessary, knead and cut these as the others.
